Blueberry Cream Cheese Babka Recipe

Alright, this babka is something special. It’s swirled with sweet blueberries and rich cream cheese, all tucked inside soft, pillowy dough. I made it once—and now it’s a full-on obsession.

Every slice is buttery, tangy, and bursting with juicy berries. The cream cheese adds that smooth, slightly tangy bite, and the golden braided top? Total showstopper. It looks fancy, but it’s easier than you think.

Perfect for brunch, holidays, or gifting something homemade and beautiful. If you love sweet breads with layers of flavor, this one’s calling your name. I always save a slice for coffee time.

Let’s braid some magic. This blueberry cream cheese babka is easier than it looks—and totally worth the swirl.

Why You’ll Love This Recipe

• Bakery-Worthy at Home: It looks intricate but is surprisingly simple when broken down step by step.
• Sweet and Tangy Combo: Cream cheese and blueberry preserves offer the perfect flavor contrast.
• Make-Ahead Friendly: You can prepare the dough the night before and bake it the next morning.
• Great for Sharing: This babka makes two loaves—perfect for gifting or freezing one for later.
• Versatile Treat: Delicious for breakfast, dessert, or a special afternoon snack.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 40 minutes (plus 1.5 to 2 hours rise time)
Cook Time: 45–50 minutes
Total Time: About 3.5 hours (including cooling)

Servings:
Makes 2 loaves—about 16 servings total.

Difficulty:
Intermediate. The steps are simple but require time and care, especially during shaping and proofing.

Required Kitchen Tools

• Stand mixer with dough hook (or mixing bowl + strong arms)
• Medium saucepan
• Rolling pin
• Two 9×5″ loaf pans
• Parchment paper
• Pastry brush
• Thermometer (for milk)
• Small saucepan (for sugar syrup)
• Knife or bench scraper

Ingredients for the Blueberry Cream Cheese Babka

For the Babka Dough

• 4 cups (480g) all-purpose flour
• ⅓ cup (67g) sugar
• 1 teaspoon kosher salt
• 1 packet (2¼ tsp) active dry yeast
• 1 cup (240ml) milk, warmed to 100–110°F
• 2 large eggs
• 1 teaspoon vanilla extract
• 10 tablespoons (140g) unsalted butter, very soft and cubed

For the Cream Cheese Filling

• 8 oz (226g) cream cheese, softened
• ½ cup (100g) sugar

For the Blueberry Preserves

• 3 cups (about 400g) fresh or frozen blueberries
• ¾ cup (150g) sugar
• 1 tablespoon fresh lemon juice

For the Sugar Syrup

• ⅓ cup (67g) sugar
• ⅓ cup (80ml) water

How to Make Blueberry Cream Cheese Babka – Step-by-Step Instructions

1. Make the Blueberry Preserves

In a medium saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring often. Let the berries break down and the mixture thicken, about 10–15 minutes.

Tip: You want a jam-like texture. Let it cool completely before using.

2. Prepare the Cream Cheese Filling

In a medium bowl, mix the softened cream cheese and sugar until smooth. You can use a spoon, whisk, or hand mixer for this. Set it aside.

3. Make the Babka Dough

In the bowl of a stand mixer fitted with a dough hook:

• Add flour, sugar, and salt. Mix briefly.
• In a small bowl, stir the yeast into the warm milk. Let it sit for 5–10 minutes until foamy.
• Add the foamy yeast-milk, eggs, and vanilla to the dry ingredients. Mix on low speed for 2–3 minutes.

Once combined, add the soft butter a few cubes at a time while mixing. Increase the speed slightly and knead for 6–8 minutes until the dough is smooth and slightly sticky.

Tip: If the dough feels very sticky, you can add 1–2 tablespoons of flour, but don’t overdo it—it should be soft.

4. First Rise

Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a clean towel. Let it rise in a warm place for 1½ to 2 hours, or until doubled in size.

5. Shape the Babka

Once the dough has risen, punch it down and divide it in half. Roll out one piece into a rectangle (about 9×15 inches) on a lightly floured surface.

• Spread half of the cream cheese filling over the dough, leaving a ½-inch border.
• Spoon half of the blueberry preserves on top and spread gently.

Tip: Don’t overfill or it may leak while shaping or baking.

Roll the dough up lengthwise like a jelly roll. Slice the log lengthwise down the middle so you have two long pieces. Twist them together, cut sides facing up, into a braided shape. Place in a parchment-lined loaf pan.

Repeat with the second half.

6. Second Rise

Cover both loaves loosely and let rise for 30–45 minutes, or until puffy but not doubled.

7. Bake

Preheat your oven to 350°F (175°C). Bake the loaves for 45–50 minutes, or until deep golden brown and a skewer inserted into the center comes out mostly clean (avoid the filling pockets when testing).

If they brown too quickly, loosely cover with foil for the last 10–15 minutes.

Serving and Decoration Ideas

This babka is just as good warm as it is at room temperature. Here are some favorite ways to serve it:

• Simple Slices: Serve plain with tea or coffee for a satisfying treat.
• With Powdered Sugar: Dust the top with powdered sugar once cooled for a classic finish.
• Warm It Up: Toast a slice and add a little butter for an indulgent breakfast.
• French Toast Style: Use leftover babka to make the richest French toast ever.

How to Store Blueberry Cream Cheese Babka

• At Room Temperature: Store in an airtight container for up to 2 days.
• In the Fridge: Because of the cream cheese, it’s safer to refrigerate after 2 days. It keeps well for up to 5 days.
• To Freeze: Wrap slices or whole loaves tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Variations You Can Try

• Strawberry Swirl: Swap blueberry preserves for strawberry jam.
• Add Crunch: Sprinkle crushed walnuts or almonds over the filling before rolling.
• Zesty Twist: Add a little lemon zest to the cream cheese filling.
• Chocolate Version: Replace blueberry with mini chocolate chips for a dessert-style babka.

Tips and Tricks for Success

• Don’t Overfill: Too much filling makes rolling and twisting harder and can cause leaks.
• Cool Before Slicing: Let the loaves cool almost completely to get clean slices and let the crumb set.
• Room Temp Ingredients: Make sure your cream cheese and butter are fully softened for the smoothest dough and filling.
• Use a Thermometer: It helps make sure your milk is in the right range (100–110°F) to activate yeast.

Nutrition Information

Serving Size	1 slice (1/16 of recipe)
Calories	280
Total Fat	13g
Saturated Fat	8g
Cholesterol	55mg
Sodium	150mg
Carbohydrates	36g
Sugar	15g
Protein	5g

Note: Nutrition estimates are approximate and can vary based on brands and portion sizes.

Blueberry Cream Cheese Babka FAQs

Q: Can I use store-bought blueberry preserves?
Yes. Homemade is more flavorful, but a good-quality jar works just fine.

Q: Can I make the dough ahead of time?
Absolutely. Let it rise once, then refrigerate overnight before shaping and baking the next day.

Q: Why is my dough so sticky?
It’s a rich dough with butter and eggs, so stickiness is normal. Don’t add too much flour; use floured hands or chill the dough briefly to make shaping easier.

Q: How can I tell when it’s fully baked?
The top should be golden, and a toothpick inserted (away from the filling) should come out mostly clean.

Conclusion

Making this Blueberry Cream Cheese Babka does take a little time, but the results are more than worth it. Each slice is soft, rich, and filled with sweet blueberry swirls and creamy filling—like something you’d find in a bakery, only made right in your kitchen.

Whether you’re baking it for brunch, gifting it to a friend, or simply treating yourself, this babka is the kind of recipe you’ll want to make again and again. It’s comforting, beautiful, and full of flavor in every bite.

If you give it a try, let me know how it turned out—and don’t forget to save or share this recipe with someone who loves baking too.